What is liquid smoke

But many nutritionists, including Monica Reinagel, a licensed nutritionist and author of the blog Nutrition Over Easy , believe the concentrations of these molecules in liquid smoke are far too low for any genuine health concern.

Reinagel describes the health concern over the presence of the PAHs in liquid smoke as a " tempest in a teapot.

As a result, she believes that wolfing down on meat brined with a few drops of liquid smoke can't be any worse than pigging out on smoked sausage links. In the culinary world's mass-market sector, liquid smoke provides a convenient shortcut to achieving the familiar "barbecue" flavor. Ingredients labels typically refer to liquid smoke as "natural smoke flavoring" or "natural smoke source.

FMI predicts that liquid smoke's market value will increase at a compound annual growth rate of 8. Liquid smoke's sales may have increased, but that hasn't necessarily translated into a warm embrace by the cooking world. Several barbecue purists like Daniel Vaughn, barbecue editor of Texas Monthly , are up front in their antagonism towards incorporating the condiment in any barbecue-related recipes.

Furthermore, he believes slathering smoked meat with barbecue sauces that incorporate liquid smoke ruins the meat's flavor. Of course, not everyone — even in the barbecue world — holds such fundamentalist stances towards usage of this ingredient.

And when diving into the realms of popular food science and gastronomy food channels, the witch hunt dwindles. ChefSteps, a cooking channel started by alumni of the creative team that produced Modernist Cuisine , includes several recipes utilizing liquid smoke, including the aptly titled " Apartment Ribs. He claims that a large part of experiencing barbecue includes factors like the pit master's time and effort required for preparing and smoking the meat.

As a result, he understands why using liquid smoke might be considered akin to "bringing a laser-guided basketball player to a basketball game. Matthew Sedacca is a freelance writer based in New York.

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More From Eater. Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Thanks for signing up! Check your inbox for a welcome email. Email required. Wright later realized that when smoke comes into contact with cold air, it forms condensation water droplets that can be bottled as liquid smoke to make foods taste smoky.

Liquid smoke has a highly concentrated flavor so using a little bit will go a long way. Adding a tablespoon or two to your marinades or barbecue sauces will give them a smoky flavor without the hassle of smoking, slow cooking, or outdoor grilling.

Use liquid smoke to give big barbecue flavors to pork, beef, chicken, shrimp, or even vegetables. You can also add a dash to salad dressings, chili recipes, or baked beans for a hint of smokiness.

Just be sure to taste before adding too much! Just like there are certain woods that can be used for smoking over an open flame, there are also different wood-flavors of liquid smoke—like mesquite, applewood, and hickory varieties. While smoked foods and liquid smoke are said to contain carcinogens, most liquid smoke brands go through a filtration process to remove the controversial chemicals. You can still flavor your food with smokiness without the trouble of cooking over an open flame.

Try using a sprinkle of smoked paprika or chipotle powder instead. Start with a few dashes, taste, and add more a little at a time until you get the level you like. Also, check the label to see if there any added ingredients, which could make the taste more or less objectionable to you, depending on your preferences. Here are some specific recipes that use liquid smoke, from the comfortingly conventional to the more unexpected; try them out and find your own new ways to add a little smoky flavor to your favorite foods.

Liquid smoke joins forces with hot smoked paprika, soy sauce, and butter in this crisp, savory, spicy, and addictive homemade snack mix. Get our Slow Cooker Party Mix recipe. These spicy, succulent hot wings could hardly be easier. Just toss them in a slow cooker with tomato paste, hot sauce, liquid smoke, spices, and a little sugar, then let them cook for a few hours before finishing them in the oven to crisp them up. Get our Slow Cooker Hot Wings recipe. One of the most common and best uses of liquid smoke is in barbecue sauce, like this complex blend of ketchup , cider vinegar, Worcestershire sauce , honey, and about a dozen other ingredients.

Although the ingredient list is long, the actual preparation is really easy, and the resulting sauce is great on pretty much anything: ribs, chicken, burgers, tofu… Get our Big-Time Barbecue Sauce recipe. Get the BBQ Shortribs recipe. Kalua pork is so simple, yet so delicious.

Just pierce the meat all over and rub it with coarse Hawaiian salt and a hefty dose of liquid smoke, then slow cook it until it shreds apart. You can make it in the oven if you like, or use your Crock-Pot as directed here. Get the Slow Cooker Kalua Pork recipe. Liquid smoke adds a nice nuance to baked beans without bringing bacon into the mix, so these are great for vegetarians and are easily made vegan too. Get the Homemade Vegetarian Baked Beans recipe.

Liquid smoke mimics that familiar bacon flavor, while tamari, nutritional yeast , molasses, and maple syrup help intensify it. Get the Rice Paper Vegan Bacon recipe. The liquid smoke imparts just a touch of woodsy taste and fragrance, and salt and sugar help cure the salmon while it chills in the fridge.

This would make a great centerpiece at a bagel brunch. Get the Homemade Lox recipe. A tiny amount of liquid smoke adds an intriguing flavor to cocktails, too.